Tabak Maaz (Kashmiri Fried Lamb Ribs) - cooking recipe

Ingredients

4 lbs lamb ribs or 3 lbs shoulder lamb chops
salt, to taste
1/4 teaspoon cayenne pepper
1 tablespoon fennel seed, ground
1 tablespoon fresh ginger, peeled and minced
1 teaspoon ground turmeric
2 bay leaves
4 cloves
4 cardamom pods
1 (2 inch) cinnamon sticks
1/2 cup milk
2 tablespoons butter or 2 tablespoons vegetable oil
1 tablespoon garlic, minced
chopped fresh cilantro leaves (garnish)

Preparation

Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water.
Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.
When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry.
Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.
Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan.
Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.